I made the pasta with AP and some semolina and filled it with a mixture of feta, spinach, arugula, parsley, cilantro, and a touch of Aleppo pepper. It’s Bulgarian feta which is much creamier than typical grocery store feta which I think is usually Greek style. It’s delightful!
The sauce is lamb leg cooked with tomatoes, roasted red peppers, onions, carrots and a bunch of middle eastern spices like cumin, coriander, cinnamon, Urfa pepper, and harissa.
It’s garnished with labne, candied almonds, and chopped parsley and cilantro.
Thank you for letting me share!
by CurrentRadio419